Chocolate Peanut Butter Brownies (gluten-free, 100% whole grain)

These healthier chocolate peanut butter brownies use ground up oats in place of flour, making them gluten-free and 100% whole grain!

This recipe really gets around. It first appeared on Dashing Dish, then on Sally’s Baking Addiction (did you know that she makes a lot of healthier recipes?! Well, she does :)) then again just recently on Butter Baking and I couldn’t stand it! I had to make these. And right away. So I did.

Chocolate Peanut Butter Brownies - These healthier chocolate peanut butter brownies use ground up oats in place of flour, making them gluten-free and 100% whole grain!

Natasha’s version uses half the sugar the other versions do but then I went and did something not so healthy. I put it back in the form of chocolate chips! Woohoo. They’re absolutely not needed but who’s really going to argue with you for adding chocolate chips? And okay, I didn’t exactly add all the sugar back. Just a little. ;)

I love how intensely chocolaty these are. The chocolate chips certainly adds to that! But the peanut butter topping is also pretty awesome. Too often, you mix cocoa-based goodies with peanut butter in a batter and the peanut butter is totally overshadowed. In these chocolate peanut butter brownies, you have a nice, gooey layer of peanut butter right up top.

Gluten-free Chocolate Peanut Butter Brownies - These healthier chocolate peanut butter brownies use ground up oats in place of flour, making them 100% whole grain and gluten-free!

One thing to note is that I used an awkward sized pan that was slightly smaller than 8″x8″, meaning the brownies in the pictures are slightly thicker than yours will be.

Have a great weekend everyone! I hope you liked my mini peanut butter chocolate week. :)

Chocolate Peanut Butter Brownies (gluten-free, 100% whole grain)

Rated 4.8 by 4 readers
Chocolate Peanut Butter Brownies (gluten-free, 100% whole grain)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 16 brownies


  • 9 ounces (255 grams Greek yogurt)
  • 1/4 cup + 2 tablespoons (90ml) milk
  • 1 egg
  • 1 egg white
  • 3/4 cup (65 grams) rolled or traditional oats (non-contaminated for GF)
  • 3/4 cup (85 grams) Dutch-process cocoa powder
  • 1/4 cup + 2 tablespoons unrefined or coconut sugar
  • 1/4 cup (80 grams) honey
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (90 grams) semi-sweet chocolate chips
  • 1/2 cup (128 grams) natural or regular peanut butter


  1. Preheat the oven to 350°F (176°C). Spray an 8" x 8" pan with baking spray.
  2. If making these in the food processor, process the oats for a few seconds until powdery. Add the rest of the ingredients except for the chocolate chips and peanut butter. If making these in the blender, first add the liquid ingredients, and then the dry ingredients, except peanut butter and chocolate chips. Either way you do it, process until the oats are well ground.
  3. Pour the batter into the prepared pan. Sprinkle chocolate chips on top.
  4. Microwave the peanut butter in a microwave safe bowl on half power until it's easy to spread. Drop spoonfuls of peanut butter onto the batter and create a swirl effect using a knife or toothpick.
  5. Bake for 23 - 27 minutes or until a toothpick inserted in the middle comes out clean. Be careful not to confuse a chocolate chip with batter!
  6. Cool completely in the pan and then cut. Store in an airtight container in the refrigerator for up to one week.

Adapted from Dashing Dish - Peanut Butter Swirl Brownies, as seen on Sally's Baking Addiction - Skinny Peanut Butter Swirl Brownies and Butter Baking - Healthy Peanut Butter Swirled Brownies

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113 comments on “Chocolate Peanut Butter Brownies (gluten-free, 100% whole grain)” — Add one!

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  • Cathy
    June 14, 2019 @ 7:43 am

    Living in Kenya, I don’t often nee GF recipes…but I had TWO friends over this week who were both GF. These brownies were such a treat for them and disappeared quickly. Sharing your recipe and website with both of them! Thanks for the great assist!!!

    • Erin replies to Cathy
      June 17, 2019 @ 12:45 pm

      You’re welcome! And thank you for sharing the website with them. :) I’m really glad that they enjoyed the brownies! Thanks for your comment.

  • Steven G says
    August 18, 2016 @ 9:22 pm

    Erin, have the nutrition facts ever been worked out on these bad boys? Please advise!

    • Erin replies to Steven G
      August 19, 2016 @ 9:46 pm

      I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)

  • Maia says
    April 16, 2015 @ 7:22 am

    These look so delicious! I’m excited to try them out :)
    Instead of grinding down the oats, could I just use oat flour?

    • Erin replies to Maia
      April 16, 2015 @ 1:28 pm

      Thanks! And yes, 65 grams of oat flour should work fine. :) I hope you’ll enjoy the brownies!

  • Michelle says
    September 2, 2014 @ 2:12 am

    Just wondering if you have a corresponding volume measurement for the Greek yogurt. I don’t have a scale, and so I checked my own yogurt container and guessed, and I was using my homemade yogurt…. It was liquid coming out of my blender, is that normal?

    • Erin replies to Michelle
      September 2, 2014 @ 7:57 pm

      I just measured some and it’s about 1 cup + 2 tablespoons. The batter shouldn’t have been thick like regular brownie batter but pretty thin. I hope it came out well and that you enjoyed them! :)

      • Michelle replies to Erin
        September 3, 2014 @ 1:29 am

        Thanks! They did turn out. *phew*

  • Marianne
    August 25, 2014 @ 1:18 am

    Super yummy! Excellent recipe! I did cut down on the sweetner (using 1/4 honey & 2 T. coconut sugar) and it was still very sweet. Next time I think I’ll leave out the coconut sugar altogether. I used less peanutbutter too, about 1/3 cup.

    • Erin replies to Marianne
      August 27, 2014 @ 6:50 pm

      So happy that you liked it! :) I like your idea of cutting down on the sugar. Just keep in mind it may make them less fudgy. Thanks for the feedback!

  • Shelly says
    August 14, 2014 @ 10:09 pm

    I followed this recipe but I am still cooking them way over the posted bake time. The batter was like water. What happened?

    • Erin replies to Shelly
      August 14, 2014 @ 10:16 pm

      I can’t say for sure since I wasn’t in the kitchen with you, but did you use regular yogurt instead of Greek yogurt? Or make any subs at all? I can’t think of why the batter would be like water. The batter’s not thick but it shouldn’t be that thin. :( I hope they work out in the end! And sorry that it’s taking longer than the posted baking time.

      • Shelly replies to Erin
        August 15, 2014 @ 3:02 am

        I used chobani Greek yogurt. The only thing I can think of is it calls for 9 oz. Don’t know if that’s fluid oz or not so maybe I used too much yogurt. No worries cuz they are still delicious! Chocolate and peanut butter is my weakness so it can never go wrong. Thank you for the great recipe.

        • Erin replies to Shelly
          August 18, 2014 @ 6:41 pm

          I’m so happy to hear that they came out well! Thanks for letting me know. :)

  • Karen Doll
    June 30, 2014 @ 10:26 pm

    Hi Erin,
    I LOVE your site and just made your Gluten Free Chocolate PB Brownies!!!! They are soooo yummy! I have a quick question though- would you be able to post the nutritional values for this recipe. When I bake, I mostly use low fat recipes or just tweek others myself. Then, when I find great low fat goodies, I like to share them on my blog, always with a credit or a link back, but I like to include the nutritional info. Thanks a bunch!!!!!!! Karen

    • Erin replies to Karen Doll
      July 1, 2014 @ 9:48 pm

      Hi, Karen! I’m so happy that you liked the brownies. :) I intentionally don’t include the nutritional info (I focus on making healthier choices rather than low calorie / fat / etc.) but you can copy and paste the recipe here for that info, if you like. I hope that helps! Thanks so much for your feedback. :)

  • Lois says
    June 15, 2014 @ 2:12 am

    Can you use quick cooking gluten free oats?

    • Erin replies to Lois
      June 15, 2014 @ 4:53 pm

      I haven’t tried it so I can’t say for sure but I’m assuming so! You blend it all together, which means that you’re breaking them down (like quick oats). Let me know how it comes out! :)

  • Kate says
    June 1, 2014 @ 8:59 am

    I’m finding this recipe misleading. How can you say it’s low fat? Your recipe doesn’t call for fat free Greek yogurt or skim milk. If I use those will this still work? Did you use both those items fat free?

    • Erin replies to Kate
      June 1, 2014 @ 12:02 pm

      I’m sorry you find the recipe misleading. In comparison to other brownies recipes (with a stick or two of butter), I find this recipe very low fat. Is it low fat compared to a salad or an apple? Definitely not! These brownies do work with fat free Greek yogurt and skim milk but I prefer to let people make their own decisions when it comes to using reduced fat products, as many say that these products are actually less healthy than the full fat variety.


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